Ultimate Baked Potato

A great baked potato is a thing of wonder. Cooking your potato so that it is crispy skinned but with a really fluffy inside is simple but the Egg really takes it to the next level. It’s been a while since I first did baked potatoes on the Egg, since then I’ve not been allowed to cook them in the oven. You really have to try this.

Method

1. Setup your Egg for an indirect cook with the plate setter feet up and your stainless steel grid above. Get it to 2o0°C.
2. Pierce your baked potatoes all over with a fork, you need to do this or they could explode.
3. Place them in your Egg and cook for about 1.5 hours turning once half way through the cook.
4. After 1.5 hours drizzle your potato with oil and sprinkle with a generous amount of salt.
5. Cook for a further 30 minutes until your potato has a really crispy skin.

Notes

You need a good coleslaw to go with a jacket in my opinion. I love a slaw of red cabbage, grated carrot, red pepper, slivers of fresh jalapenos and a dressing made with oil, lemon juice, mustard, salt and black pepper. A side of grated mature cheddar is also a must.